Sometimes you need that extra somethin’ in your baking. Usually, I reach for Bourbon (god bless you, Kentucky), but lately I’ve been reaching for Amaretto. You may remember this lovely almond-infused liqueur from this california almond fudge pie or this incredible amaretto almond bunt cake.
You and your chocoholic loved one will devour this Dark Chocolate Heart Cake on Valentine’s Day. I can’t believe Valentine’s Day is almost here. It feels like I was just baking a Nutella Glazed S’more Bundt Cake and complaining about how it felt like Fall would never come. Ironically, here it is the middle of…
After a much needed break, I’ve returned with a Southern favorite: Coca Cola Bundt Cake. Okay, I know what your thinking… Coca Cola Bundt Cake is not really a thing, but I’m making it a thing for this month’s #Bundtbakers. The theme, as you may have guessed, is retro desserts. When pondering old-school desserts the…
What’s up, people? Are you ready for another round of the fabulousness that is Bundtbakers? I mean, I can’t hear you through my laptop so I’m assuming you all responded with a resounding “Yes!” This month’s theme is Strange but good flavor combinations. I found some weird ones out there, particularly this avocado pound cake…
I am feelin’ this mocha biscuit cake, y’all. And I gotta tell ya: I have a soft spot for desserts that come together easily…and this dessert falls into that category.
I haven’t been making a lot of muffins lately. I suppose it’s because it’s July. Perhaps, it’s because I’ve been working on my boozy coffee shakes or perfecting my mad drizzling skills. Eh, the fact of the matter is, it’s all of these things. Plus, the summer heat doesn’t really inspire muffin creation or consumption, in my opinion.
However, while working with Clabber Girl this month, I was given the chance to delve into their extensive recipe catalog and voila: Chocolate Zucchini Muffins. It was the best reason to make them and it doesn’t hurt that zucchini is totally in season, right now.
I remember telling my buddy Snuda over a huge plate of truffle fries that I was going to make chocolate zucchini muffins. She made this face as if to say, “What? How does chocolate and zucchini even go together?” I can’t say that I was surprised by her puzzled look because I felt the same way. “Eh, what the hell,” I thought. “At the very least. it will be something I’ve never tried before.”
After making them I was pleasantly surprised. These chocolate zucchini muffins are not too sweet and totally somewhat healthy for you. If you skip the sprinkled sugar topping they’re even healthier, although not as pretty. I mean, look at that crinkly top!
All in all, they’re great as a quick grab-and-go breakfast or post-workout snack. Consider them Mondo approved.
Recipe for Chocolate Zucchini Muffins slightly adapted from Clabber Girl
I’m a relatively neat person, but my digital life was a mess. I’m the guy who filled up his desktop with random files and then swept them into a folder named “desktop.”
Unfortunately, the chickens came home to roost last week when an old client needed some prints from a shoot in 2011. Eventually I found the files, but it wasn’t easy. If only I had started my search in “desktop 8.” Read More…
I used to work in a bakery.
Actually, I worked in two, simultaneously: one franchise and one local. Working at the local bakery was awful (you can read all about it here, if you like). I would only do it again, if: 1) I owned the bakery, or 2) see #1.
It wasn’t all for naught. I really learned a lot (forgive my faux rhyming skills).
1) First impressions are a real thing. Don’t be that person who didn’t immediately wash her dishes the first time around. The stigma will stick and spread like wildfire. Further attempts to be a fastidious dishwasher will be unanimously ignored.
2) Always wear the long oven mitts. Burning you forearm on a super hot baking sheet may be a rite of passage, but that shit hurts…and bulbous scar tissue is about as sexy as an adult wearing a onesie.
3) Quality is key. I don’t care if your business is “circling the drain”, baking with imitation vanilla is not only gross, it’s deceitful. Plus, if you do, you will lose the respect of your employees which is just almost as important as the quality of your product.
Perhaps, my experience would’ve been pleasant if baking orange chocolate chip shortbread were part of my duties. This shortbread is simple, but heightened by the addition of orange zest.
To obtain the most flavor from the orange zest you must grind it with the sugar, until it’s moist and fragrant. The result is a light, crispy cookie with a smooth, citrus finish. It pairs nicely with your afternoon tea or have it alone, as a bedtime snack.
And if you break one or two, don’t worry about it. I promise they’ll still be just as good.
Recipe for Orange Chocolate Shortbread slightly adapted from Shop Girl which she adapted from Ina Garten.
I’ve got issues, man.
Issue #67: I’m a drizzler. It kind of sounds like a really lame villain from the Batman Comics…like The Riddler. What was his supervillain power again? Read More…
It’s been a pretty cool week, my friends! We completed our first photo shoot for Clabber Girl, Dave found a white wine that doesn’t give him a hangover, and I baked these Banana Chocolate Chip Cupcakes. Hooray! Read More…
